BOOM! Have you ever heard of Japanese Water Roux (Tangzhong)? As a card-carrying member of the Food Dorks Academy, I love learning what other cultures do to make bread.
Top 20 Gluten-Free Bread Recipes ... Yes, Really!
Bountiful Bread Basket, Part 1: Top 20 Gluten-Free Bread Recipes—Loaves Without a doubt, one of the top requests that I receive is for gluten-free bread recipes.

Not just any bread recipes, mind you, but great gluten-free bread recipes. Well, usually the request is more in the form of a plea. And a heartfelt one for sure … “Can you ple-e-e-s-e give me some great gluten-free bread recipes?” You might have even beseeched me for such or pleaded the same to another gluten-free blogger. As I’ve stated before, I don’t really miss bread. Many thanks to all my blogger friends who have graciously allowed me to share their photos!
The Best Gluten Free Bread: Top 10 Secrets To Baking It RightGluten-Free on a...
[pinit] *ETA: I now have a WHOLE BOOK on gluten free bread!

It’s called Gluten-Free on a Shoestring Bakes Bread, and it’s filled with full color photos and step-by-steps, and a recipe for every sort of shaped bread and loaf you could ever want! Gluten free bread will NEVER be the same! Have the book and looking for some advice on the recipes?
Soft Gluten Free Sandwich Bread Recipe that's Easy to Make!
The words ‘Soft’ and ‘Gluten Free’ are rarely used in the same sentence – and for good reason… Most gluten free baked goods are dry, crumbly and taste like recycled rice cakes.

Why for the love of Pete (whoever he is), can we put a man on the moon, but can’t make a gluten free bread that doesn’t require toasting it first so we can eat it without falling apart?! Good news my friends… Soft, Gluten Free Sandwich Bread, Pizza Crusts & Hamburger Buns do exist! It starts with having the right combination of my ‘Erika’s All Purpose Gluten Free Flour Mix‘ paired with the perfect ratio of other ingredients and a careful cooking method. But that doesn’t mean you need to be a rocket scientist to make it… in fact this recipe is so easy, my kids help me with it all of the time and it still turns out great! The special tools featured in this recipe are: If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!

Total time. Hortus Natural Cooking – Naturally Italian. Baking basics – Understanding Flo...
Here I made a list of various kinds of flours used in baking and pasta making.

It is a very approximate summary, and I encourage you to do further research on each kind of flour to better understand their nutritional properties. Still, this list serves as a good sum-it-up to navigate the vast sea of baking ingredients. The calorie amount indicated here is an approximate to get the idea of how the flours compare to each other. Always check the package you buy for the precise nutrient content. (I buy my flour from a local mill. White Wheat FlourKcal per 100g: 345 The classic white flour, which has been stripped of all nutrients.

From the left: chestnut, Farro, Chickpea, Brown Rice, Oat and Millet Flours. GLUTEN FREE FLOURSMillet FlourKcal per 100g: 373 Millet is a very nutritious grain loaded with magnesium, manganese and other minerals, which makes it helpful in the prevention of heart disease. Starch is a kind of glucose-rich carbohydrate.

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Girl with Spoon: Gluten-Free Asian Dumplings Wrappers. I love dumplings of all kinds: Chinese potstickers, Japanese gyoza, Polish pierogi.

Dumplings have been one of the hardest things for me to give up on my gluten-free diet. Also, unlike gluten-free pasta and pizza, which is easy to find in many supermarkets and even restaurants these days, g-free and allergen-free dumplings and dumpling wrappers are evasive. and some Whole Foods, but the fillings contain soy and sesame, which are verboten for many people with allergies. (I'll include a soy and sesame-free dumpling filling in a later post!) They were excellent starting points and include many great tips on working with the dough, which I'll share with you below. But the combination of white rice (for tenderness) and tapioca flour (for lightness and stretch) still left me with a dough that dried out very quickly and cracked when folded over the filling.

Understandably, the city bureaucrats, and even the central government in Beijing, want to modernize out of existence the seamier side of Chinese life; unfortunately, this includes the unlicensed, unsightly, and occasionally unsanitary street vendors to whom iron-gutted foodies like myself owe their most memorable experiences. In Beijing, during the long run up to the Olympics, the city all but eradicated these makeshift entrepreneurs, and replaced them with spiffy, red-aproned employees in ticky-tacky boxes, all in a row, calling it street food.

The China daily shows off these sanitized street stalls in a small photo gallery featuring the more exotic morsels sold there. Baozi are sold in many configurations, small to large, fried and steamed, steamed and in southern China, baked. 3 cups of bread flour. Gluten-free whole grain muffins. Behold our favorite muffins.

You want to know why? They are are almost entirely whole grain — with good fiber and protein from flours such as quinoa, corn, sorghum, and brown rice — and therefore packed with a punch of nutrition for the morning. They are slightly sweet, not the blaring sugar fix of the holidays, but a faint sweetness in the mouth, a slow sunrise of a smile. They have a tender crumb, without a touch of the hippy denseness of whole-grain gluten muffins. These muffins sing. These muffins have apricots and pecans in them, surprises in several bites.